We wandered through the supermarket browsing various rolls and breads, looking for something suitable to hold some Italian sausages we were planning to make. But while we love bread, sodium stearoyl lactylate, diammonium phosphate, and other chemicals don’t excite us.  We decided to make our own.

soft and chewy rolls

After some searching, I decided on basing my rolls on a recipe submitted to RecipeZaar.  While the rolls didn’t quite come out in hoagie size or shape (original plan), they had the right texture.  I used less yeast, more flour, and a mixer instead of doing all of it by hand.  I may come back to this recipe and switch the measurements to weight rather than volume.

You’ll want to try this super easy recipe for these soft and chewy rolls. Not many breads can be made in about 2 hours, start to finish.

Homemade Rolls
~makes 16 rolls


  • 0.25 oz. Active Dry Yeast
  • 3 cups Warm Water, divided (110-115 degrees)
  • 2 tbsp. White Sugar, divided
  • 1/4 cup Vegetable Oil (plus extra for bowl)
  • 1 tbsp. Table Salt
  • 8-9 cups All-Purpose Flour


1. In a mixing bowl, bloom yeast in 1/2 cup warm water and 1 tbsp. sugar. Let stand 5 minutes.

2. Add remaining water and sugar; as well as oil, salt, and 4 cups of flour. With paddle attachment, stir until smooth, about two minutes.  Switch to kneading attachment, and run on 2 (medium low).  Add one cup of flour at a time, for about 4 – 4 1/2 cups, until dough pulls aways from side and is a wet, soft dough.  Continue kneading another two minutes.

Risen Dough

3. Turn out onto a floured board. Knead until smooth and elastic for about 6-8 minutes and surface stays clean.  Place in an oiled bowl, flip once to grease the top.  Cover with plastic wrap and let rise 45 minutes.

4. Turn out onto floured surface. Punch down dough.  Cut into quarters.  Square each of those pieces and cut each into quarters, to produce 16 parts.

5. Take each piece and roll like a meatball.  Then tuck dough under and form a very tight ball.  Place on surface and form a log, by pushing sides under.  Place two inches apart on a baking sheet, sprayed with cooking spray (8 per sheet).

Proofed Rolls

6. With scissors cut a 1/4-inch-deep incission length-wise across the top of each.  Cover loosely with plastic wrap and let rise 20 minutes, while pre-heating oven to 400 degrees F.

7. Bake at 400° degrees F for 14-16 minutes until lightly golden and sound hollow when tapped.  Remove to wire racks to cool, at least 5 minutes before serving.

Cooling Rolls 1

posted by Lon at 02:22 PM Filed under Bread, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.